This was nice and light. I don't have a springform pan, so I made cupcakes (I halved the recipe and it filled 5 jumbo muffin tins). Baked at 350 for 45 minutes; cooked perfectly. Lovely taste and texture, though those who expect it to taste like a traditional cheesecake need to look elsewhere! This is a light, fluffy and a bit grainy due to the ricotta. Another tip: instead of mixing in a bowl, blend everything together in a food processor. I also used pam for baking instead of buttering and flouring the pans, worked like a charm!
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This was nice and light. I don't have a springform pan, so I made cupcakes (I halved the...